Oh my goodness, let me tell you about one of my all-time favorite desserts: strawberry rhubarb pie! This classic strawberry rhubarb pie recipe is a delightful balance of sweet strawberries and tart rhubarb, all wrapped in a flaky, buttery crust. It’s like a sunny day in dessert form! Whenever I make this pie, it feels like a warm hug from my childhood summers. The vibrant colors and mouthwatering aroma that fills your kitchen are simply irresistible. Trust me, once you take a bite, you’ll be hooked! It’s a perfect dessert for gatherings, picnics, or even just a cozy night at home. So, let’s dive into this deliciousness together!
Ingredients for Strawberry Rhubarb Pie Recipe
Gather these fresh and flavorful ingredients to create the perfect strawberry rhubarb pie:
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
Make sure to use fresh strawberries and rhubarb for the best flavor and texture! The sweetness from the strawberries balances beautifully with the tartness of the rhubarb, creating a delicious filling that’s just heavenly.
How to Prepare Strawberry Rhubarb Pie Recipe
Preheat the Oven
Before we get started, let’s preheat that oven to 425°F (220°C). Preheating is super important because it ensures your pie crust gets all beautifully golden and flaky. Trust me, you don’t want a soggy bottom!
Prepare the Filling
Now, grab a large bowl and combine the sliced strawberries and chopped rhubarb. Add in the sugar, cornstarch, salt, vanilla extract, and lemon juice. Give it a gentle stir until everything is nicely coated and mixed together. You’re looking for a juicy, slightly thickened mixture that smells amazing! It’s like a little taste of summer in a bowl!
Assemble the Pie
Time to pour that luscious filling into your pie crust! Carefully spread it out so it’s evenly distributed. If you’re feeling fancy, you can cover it with a second pie crust or create a lovely lattice top. Just remember to cut slits in the top crust to let the steam escape—this helps prevent any pie disasters! You want to see those juices bubbling through the slits; it’s a sign of all the deliciousness to come!
Baking Time
Pop the pie into the oven and bake it at that high temperature for 15 minutes. This helps to set the crust and filling. After that, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-45 minutes. This two-step baking method allows your pie to cook evenly while achieving that perfect golden crust. You’ll know it’s done when the filling is bubbly and the crust is beautifully browned!
Cooling
Once your pie is out of the oven, don’t rush to slice into it—let it cool for at least 30 minutes. This cooling time allows the filling to set up nicely, so when you cut that first slice, it holds together beautifully. Plus, the flavors have a chance to meld even more, making each bite utterly divine!
Why You’ll Love This Recipe
- Quick prep time—you’re just 20 minutes away from pie perfection!
- A delightful balance of sweet strawberries and tart rhubarb that dances on your taste buds.
- Perfect for gatherings, picnics, or a cozy family dinner.
- It fills your home with an irresistible aroma that will have everyone asking for a slice.
- Customizable to suit your taste, making it fun to experiment with different fruits!
Tips for Success
To make sure your strawberry rhubarb pie turns out absolutely perfect, here are my top tips! First, don’t skip the cornstarch—it’s key for thickening the filling and keeping it from being too runny. If your rhubarb is particularly tart, feel free to adjust the sugar to your taste—balance is everything! Also, make sure your pie crust is cold before baking; a cold crust helps achieve that flaky texture we all love. And if you want a beautifully golden crust, brush it with an egg wash before baking—it gives it that gorgeous shine. Trust me, these little details make a big difference!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each slice of this delightful strawberry rhubarb pie:
- Calories: 250
- Fat: 10g
- Protein: 2g
- Carbohydrates: 36g
- Sugar: 20g
- Fiber: 2g
- Sodium: 150mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy every delicious bite!
FAQ About Strawberry Rhubarb Pie Recipe
Got questions? I’ve got answers! First off, can I use frozen fruit? Absolutely! Just make sure to thaw and drain the excess liquid before mixing. What if my pie filling is too runny? That can happen if you don’t use enough cornstarch, so keep that in mind for next time! Also, how do I store leftovers? Simply cover it with plastic wrap or foil and keep it in the fridge for up to 3 days. And finally, can I make this pie ahead of time? Yes! You can prepare it a day in advance and bake it the next day for a fresh-out-of-the-oven experience.
Variations to Try
If you’re feeling adventurous, there are so many fun variations to try with this classic strawberry rhubarb pie! You can swap out half the strawberries for blueberries or raspberries for a delightful twist. Adding a pinch of cinnamon or nutmeg to the filling brings a warm, cozy flavor that’s just wonderful. For a tropical flair, why not throw in some diced mango or pineapple? The possibilities are endless, and experimenting is half the fun!
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Strawberry Rhubarb Pie Recipe: 5 Steps to Pure Delight
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic strawberry rhubarb pie recipe that combines sweet strawberries with tart rhubarb in a flaky crust.
Ingredients
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, salt, vanilla extract, and lemon juice.
- Pour the filling into the pie crust.
- Cover with a second pie crust or lattice top.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes.
- Let it cool before serving.
Notes
- Use fresh strawberries and rhubarb for best flavor.
- Adjust sugar based on the tartness of the rhubarb.
- Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: strawberry rhubarb pie recipe
